📝 About This Recipe
This show-stopping centerpiece features a center-cut pork rib roast enveloped in a vibrant, emerald-green crust of fresh rosemary, sage, and thyme. Slow-roasted to succulent perfection, the meat remains incredibly juicy while the exterior develops a savory, golden crunch that perfumes the entire kitchen. It is an elegant yet rustic dish that celebrates the marriage of high-quality butchery and the earthy brightness of a classic kitchen garden.
🥗 Ingredients
The Roast
- 8 bones Bone-in Pork Loin Rack (frenched, approximately 4-5 lbs, at room temperature)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (high smoke point variety)
The Herb Crust
- 3 tablespoons Fresh Rosemary (minced)
- 2 tablespoons Fresh Sage (minced)
- 2 tablespoons Fresh Thyme (leaves only)
- 6 cloves Garlic (microplaned or finely minced)
- 1/2 cup Panko Breadcrumbs (for texture)
- 3 tablespoons Dijon Mustard (smooth, high quality)
- 1 tablespoon Lemon Zest (from one large lemon)
- 2 tablespoons Unsalted Butter (melted)
Pan Sauce
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 cup Chicken Stock (low sodium)
- 1 tablespoon Cold Butter (cubed)
👨🍳 Instructions
-
1
Remove the pork rack from the refrigerator at least 45-60 minutes before cooking to take the chill off, ensuring an even roast.
-
2
Preheat your oven to 450°F (230°C). Pat the pork dry with paper towels; moisture is the enemy of a good sear.
-
3
Generously season all sides of the pork with kosher salt and cracked black pepper, pressing the seasoning into the meat.
-
4
Heat olive oil in a large oven-proof skillet or roasting pan over medium-high heat. Sear the pork on all meaty sides until a deep golden-brown crust forms (about 3-4 minutes per side). Do not sear the bone side.
-
5
Remove the pork from the pan and set it on a plate to cool slightly. Reduce oven temperature to 325°F (165°C).
-
6
In a medium bowl, combine the rosemary, sage, thyme, garlic, panko, lemon zest, and melted butter. Mix until it resembles wet sand.
-
7
Brush the top (fat cap) and sides of the seared pork generously with the Dijon mustard—this acts as the 'glue' for our herbs.
-
8
Pack the herb and breadcrumb mixture onto the mustard-coated surfaces, pressing firmly so it adheres in a thick, even layer.
-
9
Place the pork back into the roasting pan, bone-side down (bones acting as a natural rack). Wrap the exposed frenched bone tips in small pieces of foil to prevent charring.
-
10
Roast for 60-75 minutes, or until an internal thermometer inserted into the thickest part of the meat reaches 140°F (60°C).
-
11
Transfer the roast to a carving board and tent loosely with foil. Let it rest for 15-20 minutes; the temperature will carry up to a perfect 145-150°F.
-
12
While resting, place the roasting pan over medium heat. Deglaze with white wine, scraping up all the brown bits (fond). Add chicken stock and simmer until reduced by half.
-
13
Whisk in the cold butter to the sauce for a glossy finish, then strain through a fine-mesh sieve into a gravy boat.
-
14
To serve, slice the rack between the ribs into thick chops and drizzle with the warm pan jus.
💡 Chef's Tips
Always use a meat thermometer; pork loin is lean and can dry out quickly if overcooked by even 5 minutes. If the herb crust begins to brown too quickly in the oven, loosely cover the top with foil. For the best crust adhesion, ensure the meat is not dripping with oil before applying the mustard. Frenched bones (where meat is scraped off the top 2 inches) provide the most professional aesthetic; ask your butcher to do this for you. Substitute Panko with crushed walnuts for a gluten-free, nutty alternative to the crust.
🍽️ Serving Suggestions
Serve alongside creamy polenta or garlic mashed potatoes to soak up the jus. A side of honey-glazed roasted carrots or charred broccolini provides a beautiful color contrast. Pair with a cool, crisp Chardonnay or a light-bodied Pinot Noir to complement the herbal notes. Finish the plate with a small dollop of apple chutney for a sweet and savory counterpoint.